When I first got pregnant I really thought I'd be better about blogging - talking about new creations I came up with due to weird food aversions, or at least posting about fun things that were happening. Clearly I've done the exact opposite, and while there have been times I've felt guilty, I also recognize that I needed the break.Life has been a bit hectic, I must say. I spent so much time, prior to getting pregnant, focusing on my health (mental and physical) that I am ashamed to admit I've slacked off since actually becoming pregnant. It drives me crazy when people use pregnancy as an excuse to eat whatever they want and not exercise. Now that I've experienced those lazy moments, I understand - not 100% - but I've definitely eaten more doughnuts than I care to admit. There have been work stresses, family stresses and, now, "am I a bad mom if this is my second milkshake of the day" stresses.Either way, my husband and I were both in desperate need of a vacation and Belize was the perfect getaway. We slept in, we relaxed, we snorkeled and fished. We laid around, read magazines, talked about baby names (no decisions yet!) and just enjoyed each other's company. Oh, and we ate delicious food.

The freshest fruits, veggies and seafood were right at our fingertips. It didn't matter where we ate, everyone had delicious options that left us wondering if we could find a meal to top the last one. One of our favorite things to snack on was pineapple salsa. It was so simple and yet so refreshing, I knew after the first bite, I'd have to recreate it and share it with all of you.

Chop your onions first and then let them soak in water while you prepare the rest of the salsa, this will help lessen the strong flavor of the onion. Chop the pineapple - roughly the same size as your onion pieces. Put the pineapple in a bowl and add your black beans. Zest your lime and then juice it over the mixture. Add in your onions. Chop the cilantro and add it, as well as 1/2 t salt and pinch of pepper (more or less to your tasting).Let the mixture sit in the fridge for at least an hour before serving with your favorite tortilla/corn chips. You could also eat this salsa over fish or chicken too!

Enjoy.....I'll have a couple more Belizean inspired dishes coming soon!

As many of you are aware, last Fall I hosted a holiday contest with Tony Just Photography to award one inspiring winner an opportunity for an in-home cooking class for 6 and a professional shoot.We were looking for people who have transformed their lives for the better, making healthier choices along the way. The goal was to find someone who inspired us, and inspiring doesn't even begin to describe our winner, Erin.Erin is a bright, beautiful and amazing 16 year old woman who, two years ago, was diagnosed with dysautonomia. Her mother nominated her, and had this to say about Erin's condition, "This illness affects the autonomic nervous system which controls such basic functions as heart rate, blood pressure, temperature, sweat, pain and digestion regulation. She went from being involved in multiple competitive sports to being unable to exercise or climb stairs at school and required part time enrollment the past year and a half."Erin started having digestive problems, then she would lose concentration and before long could not even walk up stairs. Being a swimmer, soccer play and getting ready for basketball tryouts, these symptoms were not only frustrating but scary. Thankfully it didn't take doctors long to recognize what was challenging her.Upon learning what she was faced with, Erin took on her condition head on. She was NOT going to let it stop her. Her mother, Jackie, told me that through it all Erin never once complained, never once let it get her down. Erin was put through a series of tests and given medications that would make her sick and was told that many of the foods she loved she could no longer eat.When talking to Erin, she told me that she took those lists of foods very seriously. She was very strict with her diet, she truly viewed the new foods she was allowed to eat as her prescription - "food as medicine." She not only began experimenting with new foods, but she gained a new passion for helping people. Erin recently completed training, coursework and certification to become a therapeutic nutritional counselor and holistic health practitioner....at 16!Erin has found a new love - sharing her story and helping people learn to love healthy food. I was so proud to join Erin, her family and friends for a lovely evening, learning about healthy cooking and fabulous conversation. Erin and I started the evening as strangers, but I'd like to think we left as friends. I left feeling energized and inspired by her story, her incredible drive and love of life. Erin feels that this happened to help her get to this point, a point where she has a path and future making the world a better place. I have no doubt she will do amazing things! I'm proud to have met her and thrilled that she was our first ever Healthy for the Holidays contest winner.

Here are a couple other pictures from our evening. Erin's mother asked that I use the class to talk about healthy options for dips, dressings and sauces. Due to Erin's food restrictions, it was a challenge I was ready to take on. Each dish needed to be dairy free, soy free, gluten free, sugar free and there were a number of other foods that could not be incorporated. Our menu ended up consisting of an olive tapenade with dippers (carrots, radicchio, lentil crackers), kale salad with artichoke hearts and white beans, Spaghetti with Pumpkin Sauce and Brussel Sprouts and grilled polenta with a kale and basil pesto.

Stay tuned for the next blog post where I'll share the polenta recipe (I'll be making it again this weekend for another event!)

I'm pretty sure if there is a food you can stuff, I'll find a way to stuff it. When my grocer had freshly made chorizo I knew I had to have it. Every so often they have treats like that, and when they do - I'm all over it.I wanted to do create something big and bold - and these stuffed sweet potatoes were perfect. The sweetness from the potato really balanced nicely with the kick you got from the chorizo. If you don't like spicy flavors, you can use another type of ground meat - but if you can get your hands on some chorizo, I would highly recommend it.

I began to brown the meat, and added to it one can of black beans (drained and rinsed), one half of a red onion and a green pepper.

Bake your sweet potatoes as you would a regular baked potato (either in the oven or microwave). Top each sweet potato with the chorizo and black bean mixture, and any other "fixings" you desire.I used cherry tomatoes, avocado, shredded sharp cheddar, sour cream and cilantro. Basically, the good stuff. If you're looking for a vegan recipe.... this isn't it.

Labor Day weekend is usually packed full of end of summer events: festivals, parades, cookouts, picnics, etc. No matter how you celebrate there is usually some food involved. Those of you who know me, know that I like to entertain - when I entertain I can control what I'm eating and not feel bad about passing on a dish that includes things normally not found in my everyday diet. I hope I'm not being taken off of invite lists as we speak, but paying attention to what I eat doesn't end because I've been invited to someone's home for a gathering.Picnics and cookouts tend to be culprits for showcasing heavy side dishes that could be meals on their own. Not only is there typically way too much food, but the tables are filled with salads caked in mayo, jello mixed with fake whipped toppings and cakes, cookies and desserts galore! While those things are fine every now and again (except jello - I don't understand how people eat that), eating a ton of it in one sitting (and then going back for seconds or thirds) means a heavy crash later.I'd rather enjoy the company at a cookout and not feel like I need a pair of elastic-waist pants or a nap. If you're headed out this weekend, and still looking for a wholesome side dish to bring, look no further. This salad has all of the classics of summer, but can really be made with whatever fresh veggies you have laying around. Carrots? Sure. Zucchini? Absolutely. Green beans? Toss 'em in.It really is that versatile.Garden Potato Saladserves 4-61 lb. baby red potatoes, cubed and cooked4 ears of corn, husked, cooked and cut off of the cob1/4 c red onion, mincedmixed baby bell peppers, minced (or one of your favorite colored pepper)cherry tomatoes, quarteredfresh herbs: parsley, cilantro, green and purple basilsalt & pepper4 T apple cider or champagne vinegar1/4 c olive oilCube your potatoes and add to a pot of cold, salted water. Bring to a boil and cook until tender (about 10 min). Remove from the pot with a slotted spoon and set aside to cool. Bring the remaining water back to a boil and add your ears of corn. Cook for about 5-7 min or until tender. Remove from the pot and let cool.Meanwhile chop all of the remaining veggies and herbs and add to a large mixing bowl. Cut the kernels off of the cobs, add the corn and potatoes to the mixing bowl.In a smaller bowl, whisk your vinegar and olive oil. Season with salt and pepper and pour over the potato salad. Sprinkle with fresh herbs.

This salad can be eaten warm (delicious) or refrigerated until later and served cool or at room temperature. No matter how you eat it, the tanginess from the vinegar and sweetness from the corn give this potato salad a refreshing facelift!However you're celebrating this weekend, enjoy!

I love a good burger, a juicy grilled burger to be exact. As I've been experimenting more with my diet, and *listening* to what my body tells me that it wants, I'm finding that it wants less and less meat. Don't get me wrong, I'm not giving up meat, not intentionally anyway, but I've noticed that I really don't want it much. I am still eating a lot of fish, but really crave greens and veggies lately. My husband hasn't been very receptive of the change (I do almost all of the cooking), as he declared one evening "I am not a vegetarian. Where is the meat?"It's hard cooking for two different tastes. I try and compromise when I can, and will often make something with meat and then save a little on the side without for myself. But I refuse to cook two different dinners each night, so some nights he has to deal with it (; Unless of course, as I politely told him, he would like to cook dinner.Since it doesn't look like I'll be replaced in the kitchen anytime soon, the vegetarian experimenting will continue - within reason, of course, since I know the way to a man's heart is through his stomach. And my man's got a meat loving stomach!

To be frank, the reason I made these wasn't because I was craving a good burger - it was because I hadn't planned ahead, a friend gave me the recipe and I realized I had everything on hand (love when that happens!). They turned out delicious, although, if you're expecting a burger you will be disappointed. I find that a lot of people try and substitute ingredients, but then expect they will taste the same. Here's a tidbit of useful info as you experiment in the kitchen: if it's not beef, it's not going to taste like beef. A veggie, chickpea, mushroom, tofu, etc. burger is NEVER going to taste like a beef hamburger, so if that's what you're looking for - make a beef burger. These other options will; however, open your palate to new tastes and allow you an opportunity to test out new textures, flavors and ingredients. That's why I like this recipe, there are flavors that I would never have considered putting together and they worked beautifully together!Chickpea Burgersmakes 4 patties2 T oil1 cup chopped onion½ cup chopped carrot1 t cumin1 can chic peas, rinsed and drained1 ½ T peanut butter OR tahini (I used PB)¼ chopped fresh parsley½ t salt1/3 cup flour (I used buckwheat, but you could use any flour)1/2 c cornmeal, for dusting before grillingSauté the onions in 1 T oil for 5 minutes. Add the carrots and sauté for an additional 2 minutes. Add the cumin and sauté one more minute.

Shape into patties and pat into cornmeal. I used an indoor grill pan, brushed with EVOO, and grilled each patty for about 3 minutes on each side, until I had nice grill marks. I grilled my sprouted grain buns as well.

Knowing my husband, I knew I couldn't just serve the burger as is so I topped mine with shredded gouda and mashed up avocado.

What is your favorite way to experiment and put a new twist on an old classic?Enjoy!XoXo,Nicole

Summer squash has been abundant in our CSA box this season. It's usually one of the first veggies harvested, and it grows so well, that we always get a couple each time we pick up our box. I typically grill or roast squash, but occasionally add it raw to a salad. It's so versatile and has a crisp, fresh taste when raw, which makes it great with a salad of greens or grains.Even though the quinoa provides enough protein, I did add some black beans to this salad for a boost of flavor. I soaked and cooked dry beans, but you could just use a can of black beans, if that's your preference.

I started with one zucchini and one yellow squash, chopped into bite-sized pieces. I halved a handful of cherry tomatoes and minced some red onion. When the beans were done cooking, I added those next. While you're chopping all of these veggies, it's good to have your quinoa cooking.

You could add the quinoa (I used a mix of black and white quinoa) while it was still hot, but I let mine cool first and ate it at room temperature.While it was cooling, I made my dressing. I used a simple combination of EVOO, balsamic vinegar, salt, pepper and some cumin. Add your quinoa to the veggies, pour the dressing over top and toss. Garnish with fresh herbs. I used some basil, but you could use cilantro, parsley, etc.

Just when I thought winter was on it's way out, Mother Nature proved otherwise. After getting another foot of snow (on top of the last 5 inches we got), it's safe to say that I'm ready for spring. Don't get me wrong, winter is beautiful - it really is. Winter is full of wonderful memories: Christmas, a friend's wedding, babies being born, beautiful snowfalls, winter hikes with our dogs, and many more. But I'm ready to start making springtime memories. How about you?At least my most recent shopping venture included bright colors and fun patterns. Now they hang in my closet, patiently waiting for the first glimpse of sunshine (with temps over 50 degrees). Soon enough.Since the colder temps are here for awhile longer, soup is still on our weekly menu. I recently found a soup recipe in my Vitamix cookbook that I've altered a bit - the taste is so fresh and vibrant, which is why I made it tonight. I'm hoping to channel spring through fresh tasting dinners - and my new kelly green blazer from the Gap.Until then, at least my tastebuds are fooled.

Place broth, tomatoes, 1 can of black beans, half of the bag of corn, 1 avocado, garlic, cilantro, salt and pepper into a high speed blender. Blend until all ingredients are a smooth liquid consistency. Meanwhile, in a large soup pot, place the other can of black beans, remaining corn and jar of salsa. When the blended mix is ready, pour into the soup pot.

Stir soup and veggies. Warm over low to medium heat. Serve and top with diced avocado and cilantro to taste.

What are you most looking forward to eating this spring? Enjoy!XoXo,Nicole

No, you read the title right. Wishful Thanking. This is my post-Thanksgiving post where I talk about all of the things I wish had done differently, but am thankful I didn't. As I scrolled through my Facebook feed this weekend, I noticed that a lot of the daily Thanksgiving had ended. It's as though, once Thanksgiving had come and gone, folks were done giving thanks. Ok, so I know that they are still thankful for things, but I wonder why not keep going? At least until the end of the month.I did not talk about the things I was thankful for on Facebook this year. Truth is, I give thanks every day. Not necessarily about the things I should be thankful for. For instance, I often find myself passing by a police officer thinking "thank you for not pulling me over" or coming close to a stop light, when I'm in a hurry, and thinking "thank you for staying green." Sure, I daily give thanks to God for all that is right in my world, but it becomes repetitive day in and day out. I often find myself thanking Him for the same things.Don't misunderstand me though, there is nothing wrong with that.I guess I just feel that, when I *really* take a good look at my life, there is SO MUCH MORE to be thankful for.So, here are a few things on my list of wishful thanking:-I wish I would have started this health kick much earlier in life. But I'm thankful that the realization came sooner rather than later, and I'm stronger than I've ever been-I wish I would have paid more attention in school, but I'm thankful that I'm an educated, successful woman with a strong work ethic-I wish I would have been more patient while dating my husband (we dated long distance 4 1/2 years), but am thankful now that we waited as long as we did to get married-I wish I wouldn't look in the mirror and criticize what I see. I'm thankful that I have my health, my senses, that all of my joints and muscles work as they should. I am perfect the way I am.-I wish I had listened to my parents more when I was younger, but am thankful, that even when I didn't, they never gave up on me-I wish I had said good bye to my grandma before she died, but am thankful for the 21 years I had with her, and the years I continue to have with my other grandparents-I wish I didn't allow myself to complain about my day, as I am truly thankful that I have a job and am able to provide for my family-I wish I would allow myself to dream bigger and not allow my life to be run by lists and details, but I'm thankful for a husband who pushes me more and fills my mind with life's endless possibilities-I often find myself drooling over other blogs, wishing that mine was as elegant or the pictures as professional. Then I get an email from one of you, and I'm thankful that I've found my way into your home and into your kitchen. I'm thankful that you believe in me and what I'm doing.Here's another thing I'm thankful for: veggie quesadillasI adapted this recipe from Sprouted Kitchen, as I was making this for a baby shower. I added winter squash and replaced the soft cheese with a monterey jack blend.Zucchini, Winter Squash and Black Bean Quesadillasserves 612 corn tortillas3 zucchini, diced1 winter squash, peeled & diced 3-4 T olive oilsalt & pepper1 can black beans, rinsed1/2 red onion, minced1 1/2 cups your favorite cheese, shredded12 oz jar of your favorite enchilada sauce2 avacadosPreheat your oven to 400. Dice your zucchini and peel and dice your winter squash. Toss with olive oil, salt and pepper and roast at 400 for 30 minutes.Meanwhile, toast your corn tortillas over the smaller gas burners. I light mine and, keeping them on low heat, place a tortilla on the open flame. When the tortillas begin to crisp, flip and toast the other side. When the roasted veggies are done, let them cool for about 10 min and then mix in a large bowl with the beans and onion. Grease a 9 x 13 dish and spread some of the enchilada sauce on the bottom of the dish. Spoon some of the veggie mixture in the center of your tortilla, sprinkle with cheese, roll up and place seam side down in the dish. Repeat until all tortillas have been filled.Cover the tortillas with the remining enchilada sauce, sprinkle with more cheese. Bake at 400 for 20 minutes.Top with avacado and enjoy.

I didn't really get a picture of them after they were cooked, as I had taken them to the baby shower and we had begun eating before I could snap a shot! I ended up having extra veggies, so I made a smaller pan that I froze for a rainy day. I hope you all had a beautiful Thanksgiving holiday, and that your hearts are full and grateful. I know mine is.XoXo,Nicole

We had our first snowfall today. I'm not talking the little flurries we've had a few mornings already, this was actual snow that stuck to your car. Granted, it didn't accumulate to much, but Mother Nature is definitely letting us know that winter is coming. I have to admit for as much as I love the fall, I am a tad bit excited for the first *real* snowfall. The kind of snowfall where I can curl up with a cozy fire, cup of tea in hand and watch the flakes fall to the ground through the window. It will be even better with the lights turned low and the twinking of the Christmas tree lights shining out of the corner of my eye. While I like to take my holidays one at a time, you can't help but get excited for those cozy winter nights.Life has been moving at rapid pace this year. I say that every year, but this year I really mean it. There are only 2 more regular deliveries from our CSA before our winter storage box is delivered. This means only a few more weeks of truly fresh vegetables. I know, I know...you can still get fresh veggies from the grocery store. I'm not talking about those fresh veggies. I'm talking about the ones that were literally plucked from the earth that same day. Those veggies are almost done for the year. When I think about it, I really should have planned a little better this summer. You know, when I had green beans coming out of my ears and more peppers than I could count! Instead, I chose to eat them. All of them. Now I've come to my senses and realized if I don't start freezing some of this for winter, I'm going to have to actually go to the grocery store!If any of you are finding yourself in my boat, trying to hang on to the last of your fresh veggies, fret not. You can take those tomatoes and make salsa or sauce for pastas. Or you could can them and save them for roasts or soups later this season. I have no tomatoes left (read: I should have canned while I had the chance), but I do have lots of cruciferous veggies (broccoli, cauliflower), peppers, leeks, greens and beets. Freezing fresh veggies is actually very simple:1. Chop them into the size you want

2. Blanch them in boiling water (smaller veggies only need about 2-3 min, larger veggies can boil for about 5 min) just until they really start to get a bright color, yet are still keeping their shape. You DO NOT want to overcook them or they will not stay crisp and will begin to lose their nutrients.

3. Place the veggies into an ice bath to stop the cooking process. Seriously, put them in a bowl of ice water(;

4. Allow them to dry off as best as you can without crushing them

5. Once they are dried off and cooled, place into a freezer bag. I like to try and get all of the air out of the bag, or you can use a vacuum, if you have one. Label your bags so that you can be sure to use the oldest veggies first.

That's it! Simple as that. Now you've got veggies to add to soups, stews, stir fries, risottos, pasta, etc. No need to thaw, just toss into whatever your cooking and let them soften back up.Enjoy and stay warm!XoXo,Nicole

LaundryCleaning the houseWorking full timeCooking healthy mealsWalking the dogsTrying to start a small businessBloggingVolunteeringGrocery ShoppingWorking out (or trying to)List look familiar? With the exception of a few of these, your life is probably just as crazy as mine. In the midst of all of this, we still need to find time to lend a friend an ear, be a kind and compassionate spouse, spend time with family, etc., etc., etc.

I don't know about you, but sometimes I just want a day where everything is done. There isn't a stitch of dirty laundry, the house is sparkly clean, there is a hot meal on the table and I can have the whole day to tackle my ever growing to-do list. Not the real to-do list, the fantasy to-do list where I get to finish DIY projects I half started a month ago, or can go through my wedding pictures from over a year ago and actually create the wedding album I've been promising myself. If I just had a few more hours each day.....Who am I kidding? If I had a few more hours each day, I'd probably spend them doing something for someone else instead of myself. Not because I'm a saint, but because I'm human (and a woman!) (;This recipe is a result of one of those days. I had intentions of creating a new dish, but found that I'd let my corn tortillas sit in the fridge too long, and they began to mold (I've been meaning to make this dish for a couple weeks now, gross, I know). So, I came up with plan B and found a recipe that I'd been meaning to try. When all else fails, make breakfast for dinner.And then clean up the kitchen....oye!Huervos Ranchosadapted from Deliciously Organic1 c black beans (I used dried beans that I soaked overnight)1 piece of kelp1 clove of garlic1/2 t salt1/4 t cuminjuice of a lime4 eggs, preferably pasturedolive oil1/4 c salsa, divided1 avacado, sliced & dividedBring the beans to a boil and then simmer, after about 30 min add the kelp (can skip all of this and just use a can of black beans, drained). Add beans, kelp, garlic, salt, cumin, and lime juice to a food processor and puree. Heat a little olive oil in a pan. Cook eggs until whites are set, about 3 min.